Summer appetizer ready in minutes to keep your guest cool in the heat. Melon ball skewers of watermelon, cantaloupe, and honeydew are soaked in lime, honey and ginger.
I don’t think of myself as being super-strong in the appetizer arena. Once I prepare an entire meal and dessert, I don’t have the energy to plan much around an appetizer. But a couple of weeks ago, I posted a favorite dip of mine, Creamy Feta Dip with Lemon, Rosemary and Honey, and now here I am suggesting these melon ball skewers for easy summer entertaining.
I promised you, these are very easy to make. First, scoop some honeydew, watermelon, and cantaloupe balls using melon baller, and slide them onto skewers. Next, drench them for a few minutes in a mixture of lime juice, honey, and ginger. And finally, serve them with a sprinkle with freshly sliced mint. So perfect for any party.
- If you want larger melon balls, I do not recommend using an ice cream scooper, unless you can avoid using the slider that removes the ice cream. Since the melons are very tender, the slider easily slices into balls, leaving very imperfect looking scoops. And then, obviously, they’re difficult to skewer. So keep it simple, go smaller, and go with a real melon baller, like the one pictured below. I’m a big OXO fan, and use theirs, as I like the size grip it offers. Check it out on Amazon by clicking the below photo:
- I like to chiffonade the mint at the end, which is just a fancy way of saying sliced very thinly. The best way to do this is to stack 7 or 8 leaves on top of each other, and roll them tightly into a fat cigar shape. Next, using a sharp knife, thinly slice them horizontally.
- The melon balls are delicate when they’re at their peak, and fall apart if precautions aren’t taken. That’s because they’re very juicy. Therefore, always thread them into skewers before marinating, and be careful not to soak the melon balls too long.
- I purchase ginger paste in a tube, and find it’s very fresh and lasts quite a long time in the refrigerator. I’ve tried a few, and the Ginger Paste by Gourmet Garden is my favorite. If your market doesn’t sell it, here’s a link on Amazon to purchase it. I use Gourmet Garden’s Ginger Paste, Basil Paste, and Italian Paste all the time!
Honey & Lime Melon Ball Skewers with Mint
- 1/2 medium cantaloupe
- 1/2 medium honeydew
- 1/2 personal size watermelon
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon ginger paste
- 1/4 teaspoon kosher salt
- 1/4 cup fresh mint
- Using the larger end of a melon baller, scoop out as many melon balls as you can from the cantaloupe, honeydew and watermelon. I got around around 50 melon balls. Slide them onto skewers. You should be able to get 6 - 7 melon balls onto each skewer. Arrange the skewers on a rimmed baking sheet.
- Whisk together the honey, lime juice, ginger paste, salt and half of the mint. Pour half of the marinade over the melon balls. Turn the skewers after 2 - 3 minutes, and pour the remaining marinade over them. Allow them to soak up the marinade for another 1 - 2 minutes, and serve with the remaining mint.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features Watermelon and our host this month is Carol who blogs at From A Chef’s Kitchen.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
- Honey and Lime Melon Skewers with Mint – The Wimpy Vegetarian
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese – Creative Culinary
- Watermelon and Burrata Salad – The Redhead Baker
- Pan-Seared Sea Scallops with Watermelon – Tomato Salsa – From A Chef’s Kitchen
- Grilled Watermelon Scallop Shish Kabobs – Mother Would Know
- Wazpacho AKA Watermelon Gazpacho – That Skinny Chick Can Bake
- Watermelon Lemonade Sorbet – Karen’s Kitchen Stories
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